Ingredients
1 1/2-inch wide, 3-inch long strip of lemon zest (about 1 medium lemon)
1 1/2-inch wide, 6-inch long strip of orange zest (about 1 medium orange)
1 cup olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 dried bay leaves
2 garlic cloves, crushed and chopped
1/4 teaspoon ground black pepper
1 1/2 pounds black or green brined olives
Preparation
Coarsely chop the lemon and orange zest and transfer it to a medium-size saucepan. Add the olive oil, rosemary, thyme, bay leaves, garlic, and pepper to the pan. Heat the mixture over low-medium heat for 6 minutes, just until the oil is hot. Remove the pan from the heat and allow the oil to cool to room temperature.
Place the olives in a large jar or glass container and pour the oil mixture over them. Cover the jar tightly with a lid and store in the refrigerator several days before serving. The olives will keep for up to 2 weeks store in the refrigerator.
